Sour Diesel Snickerdoodles

Sour Diesel Snickerdoodles

Total Time: 35 min
Prep Time: 15 min
Bake: 20 min
Yields: 4 dozen
Easy to complete


Go Organic Whenever You Can!
1/2 Cup Unsalted Sour Diesel Infused Butter {softened}
1/2 Cup Vegetable Shortening {or sub with infused butter}
1 1/2 Cups Plus 2 Tablespoons Sugar
2 Medium Eggs {room temp}
2 3/4 Cups King Arthur All-Purpose Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Fine Salt {I suggest this Pink Himalayan Sale}
2 teaspoons Ground Cinnamon


Preheat the oven to 400 degrees F.

In a large bowl, combine the butter, shortening, 1 1/2 Cups sugar and the eggs. Mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 Tablespoon per ball), and roll each ball in the cinnamon-sugar.

Arrange the dough balls 2 inches apart on ungreased cookie sheets.

Bake two sheets at a time until the edges of the cookies are set but the centers are still soft.

This is usually around 8 to 10 minutes.
Don’t forget to rotate the baking sheets halfway through your cooking cycle. Keep those cookies even, golden and delicious!

Transfer the cookies to wire racks to cool.

Medicate, Get High, Whatever You Prefer or Need!
Most of all, ENJOY!

Bake Happy!
Miss G. Thumb

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

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